Monday, December 20, 2010

I like veggies, but even I sometimes just feel like a steak! Steak and potatoes to be exact! ﻿This past Sunday we picked up some gorgeous aged NY strips and I took the opportunity to try out Bobby Flay's recipe for a spice rub and homemade steak sauce. Turned out awesome. Normally I'm a salt and pepper kind of gal for steak, but I felt like something more...colorful...so this really hit the spot.

The seasonings consisted of a spice rub which gave the steak a really nice crust, deep with flavor from the smoky paprika and cumin and a hint of spice from the mustard. I used Coleman's dry mustard and always keep a little in the cupboard for such an occasion. Sweet coriander and chile powder added a hint of sweetness as well to balance it all out. I simply roasted fingerling potatoes seasoned with salt and pepper for a "chip" type feeling on this dinner. But the best part was actually the awesome steak sauce! Sweet, spicy, brightly flavored, it was amazing and so easy to make. Throw away the A1 and do this instead. So much flavor and you'll lick the plate!

Remove your steaks from the fridge about 20 min before grilling, and let stand covered at room temperature to warm up. Brush both sides of the steak with the oil and season with the rub. Heat your grill to high. Grill until golden brown and slightly charred on one side, 3-4 minutes. Flip the steak over, close the lid and continue to cook for 5-6 minutes for medium-rare (2 min longer intervals for more doneness so 8 min for medium; 10 for well)

Remove from grill and let stand 5 minutes before cutting so juices can redistribute. Serve with steak sauce on the side.

Bar Americain Steak Sauce

1/4 cup Dijon mustard

1/4 cup whole-grain mustard

1/3 cup molasses

2 Tbsp ketchup

2 Tbsp honey

1 Tbsp prepared horseradish

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Combine all ingredients in a bowl. Cover and refrigerate for at least 30 minutes or up to 1 day. Serve at room temperature.

Roasted Fingerling Potatoes

1 lb fingerling potatoes, washed and scrubbed clean

kosher salt

freshly ground black pepper

olive oil

Preheat oven to 400 degrees.

Cut each potato in half lengthwise. Place in bowl and drizzle with love oil until coated (about 2-3 Tbsp). Add salt and pepper to taste and toss well. Pour out on baking dish and roast in oven 20 minutes until soft and edges are golden brown. When you can pierce it easily with a fork, they are done. Serve hot.

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